The banana diaries

Guys, I know it's been a while.

Three weeks and two days to be exact.

Where have I been?! Well, the day after my last post, I started a new job! And it's one that I really enjoy :) That being said, it has also taken up a lot of my time. The adjustment period has been real. With early mornings and late nights, I'm still trying to work out a schedule that gives me time to run, write blog posts, test recipes, do well at my job, and most importantly: enjoy life.

​I know that it can be done. I know that many have full-time jobs while balancing blogging, the commitments that come with it, and family/friends/social life/insert life goal here. But I'm new to this, and so I need a little time to adjust. Right now, things feel a little out of whack; I'm loving my job and I'm still running (but still take that required rest day), but I so desperately miss painting (which I got to do a little this past weekend!) and writing. So I took a few steps forward in some respects, and fell off the wagon in others. That's okay though! It's a give-and-take process that requires a little canoodling to hit the sweet spot. I want to keep writing, painting, running, pursuing my career, and enjoying actually living, and so I will (RE: Gratefulness).

Speaking of being thankful, how was everyone's Thanksgiving? For me, it was a milestone in many ways. Not only was I able to celebrate with my immediate family (Mama, Dad, lil' sis, and lil' bro), but I was also able to celebrate with my family friends and my boyfriend's family. That's a lot of love in one holiday- but I'm not complaining ;)

On the real Turkey Day, my family, my boyfriend, and I went to my family friend's house for dinner, and then the day after, my boyfriend's family had another Thanksgiving dinner. TWO big dinners. TWO nights of drinking (wine, but still, I get groggy from alcohol easily). TWO nights of big desserts (which really isn't any different than my normal routine, but when it follows several glasses of vino rosso and pounds of turkey, it definitely feels bigger than normal haha!). TWO nights of laughter, relaxation, and gratefulness. I wouldn't have it any other way.

This was also the first time in years that I did not count calories. Not one single calorie, gram of fat, mg of sodium, nada. I ate till I was comfortable, and if I wanted seconds (you better believe I grabbed two slices of the pumpkin pie you're about to make), I got seconds because I deserved it. I didn't deserve it because I worked out like a maniac hours before and I didn't deserve it because I restricted all day. I deserved it because I deserve freedom from the obsessive thoughts and compulsive behaviors that thwarted me from eating and enjoying meals before. Why not enjoy another helping of beautiful roasted acorn squash drizzled in coconut oil and pomegranate seeds? Why not pour myself a second glass of wine because I'm finally enjoying myself and living outside of my head?

So needless to say, I had a great Thanksgiving that extended over two days, and I wasn't upset about it in the slightest. But now that I've talked enough about this pumpkin pie I made (I know you've been drooling over the pictures...I see you over there!), I want to share the recipe with you so that you can make it for the rest of the holiday season!

This pumpkin pie was a huge hit! Made with a pumpkin seed crust, it's entirely gluten and sugar free! And if you're vegan, you could easily make this without eggs (see substitutions below). This pumpkin pie is:

CreamySweetAromaticHeavenlyNutmegy (yes, I'm making that a word)The perfect combo of crunchy and smooth

Try it out below! Following this post, I am aiming to be posting at least once every week with either a new recipe, restaurant review, or life update. Stay tuned, and let me know how you like it!

Pumpkin Pie

Serves 8Ingredients:​Crust:

2 cups pepitas, unsalted

2-3 tbsp melted organic coconut oil

1/2 tsp pink himalayan sea salt

Filling:

1 can organic pumpkin puree (NOT filling!)

2 eggs*

1/2 cup granulated stevia**

1 tsp organic vanilla extract

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

1/4 cup unsweetened vanilla almond milk***

Directions:

Preheat oven to 350 degrees F.

To make the crust: start by grinding the pepitas in a food processor. Be sure not to grind them into a paste- just enough so that it's crunchy looking!

Add in coconut oil and sea salt to the food processor and blend until combined.

Press pepitas mixture into a 9" pie dish until you form the entire crust.

Place in the oven and bake for 7-10 minutes. Remove from oven and let cool while making the filling.

To make the filling: combine all ingredients in a large mixing bowl and blend with a hand mixer.

Once all combined, pour filling into the pie crust dish.

Place in the oven (still at 350 F), and bake for 50-60 minutes.

Remove from oven and let cool for an hour to set. Then place in the refrigerator, covered, to let solidify before serving.

Enjoy with homemade whip cream and/or ice-cream!

​*VEGAN OPTION: substitute 2 eggs for 6 tbsp flax seeds in 2 tbsp water**If you don't like the taste of Stevia, another option is to cut it in half, using 1/4 cup organic maple syrup and 1/4 stevia (or coconut sugar). You really don't taste a distinct stevia flavor, you just taste sweetness!***If nut free, coconut milk or soy milk are both great options!

Have a wonderful Tuesday!

HELLO OUT THERE!

I'm so sorry it's been so long since I last posted! There have been many changes and new, exciting happenings in the works that I haven't had a chance to catch up here. I kept telling myself, Just write a post tomorrow morning, it'll be fine. Then, tomorrow morning would come, andddd I'd find myself too busy to just sit down and write. Well, now here we are! Also can we take a moment and acknowledge that it's already Halloween?! Where did October go...

Anyways! So last week was my last full week at my old job before I start my new job in two weeks!! Okay, now it's like a week and a half. But still, I'm super pumped for what's to come, and I'm definitely enjoying this much needed break. I've been keeping up my mileage this week, but also enjoying some extra zzz's because I have seriously been running on empty (yes, literally and figuratively). Below is what my mileage has looked like for the week so far:

To be honest, my body is feeling a little beat this week, so I'm absolutely taking a rest day Saturday (and maybe Sunday if I feel like I need it!). I also have spending some time whipping up some new recipes for the blog, which I'm so excited to share with you next week! But first, I wanted to send you off for the weekend on an Autumn-tastic good note: pumpkin muffins.

Fluffy.Sweet.Soft.Moist.Pumpkin Spicey!

What better way to bring in the last weekend of October than with pumpkin muffins?! And for all of you health nuts out there, pumpkin has some great benefits too. Research shows that the antioxidants found in pumpkin can improve your eyesight (thank you, beta-carotene) and protect your heart. It also is chock full of tryptophan, which we all know helps us sleep (it's also found in turkey, a.k.a. why you sleep so well after Thanksgiving haha!), but people often forget that this amino acid is extremely important in the production of serotonin, which then boosts your mood :) Pretty cool, huh?

Check out the recipe below, and let me know how you like it! Happy Halloween!

HAPPY HALLOWEEN!

Hey, kids. What's up?

How's everyone doing this Wednesday morning? Just finished up a short speed-workout on the treadmill, and now I'm munching on some apple slices topped with cinnamon :) It's almost fall, right?! (i.e. IT'S TOMORROW!! WOO!)

To kick off this lovely, crisp season, I decided to try out another one of Shalane and Elyse's wonderful and nutritious recipes from their new cookbook, Run Fast. Eat Slow: Sweet Potato Breakfast Cookies!!

Once again, I was not disappointed!! These breakfast cookies contain some of the most basic ingredients, yet are somehow so. freaking. good. It's like the season of fall all baked into one delicious, chewy, soft, and sweet treat!

The main ingredient? You guessed it. SWEET POTATO! These little super spuds are chock full of antioxidants and anti-inflammatory goodness. Also filled with loads of beta-carotene (that lovely Vitamin A and orange hue), sweet potatoes are great at regulating blood sugar, so despite their semi-sweet disposition (and their nomenclature), you won't feel a crash after noshing on one!

Thanks again, Shalane and Elyse! You guys rock!

The other day, I was perusing The Iron You, ​Mike's blog, and came across his latest recipe for Lentil Bolognese! I was inspired, so I decided to adapt it for myself!

Lentils are another excellent food for runners (and our non-meat-eating friends!), as they provide a great source of calcium, zinc, potassium, and Vitamin K! A.K.A. you need these little guys for bone strength! Goodbye, stress fractures :) Check out my recipe adaptation!

It's Friyay!

Woo woo! I don't know about you, but I am very excited for the long weekend! Time to relax, do some exploring, and enjoy some time off! How was everyone's week so far? I feel like mine went by really quickly this time around. There was a lot to do, but it was all enjoyable!

So I have something really exciting (at least to me) to share! This week, I finally ordered "Run Fast, Eat Slow," by Shalane Flanagan and Elyse Kopecky. To say that I am STOKED is an understatement.

Ever since I ran cross-country in high school, Shalane Flanagan has been my role model, both in life and in running. When I saw that she released a cookbook with her long-time friend and former teammate, I had to get it. And believe me, this book will not disappoint.

The first few chapters are spent going over what it means to eat naturally, and how to best fuel our bodies for not only running, but for life. What I love the most about this book is that they emphasize the importance of "indulgent nourishment." That means that we should not restrict, but rather feed and nourish our bodies with yummy, simple, and natural ingredients: avocado, coconut oil, organic fruits and veggies, grass-fed meat, nuts and seeds, and so much more. As a runner, I remember growing up thinking that less is more when it came to food, even while I was putting crazy mileage on my body. This led to extreme stress fractures in both legs (more on that later!) and being sidelined for not just months, but years. So when I say that I am truly excited about this cookbook, I mean it. Nutrition is one of, if not, the most important part of training, and a lot of the time, we tend to overlook it, myself included. With this book, I intend on trying every recipe! While I won't share the recipes (because you should go support these amazing women too!), I will let you know what I think of them!

So excited!

Now, before I go, I do want to share a quick recipe I came up with myself! Here is one of my quick weeknight meals: zoodles and marinara! As a kid, there was nothing more comforting (to me) than a big bowl of pasta with marinara sauce! Here's my adult version of my favorite childhood meal :) Enjoy!

Oh hey there.

Long time, no talk! Sorry I've been M.I.A. for a few days- I've been working on some awesome recipes and content to share with you guys!

How has everyone's week been going? Mine has been a little hectic, but I'm trying to remain present and enjoy the moment, whatever that may be. While I've been running around (quite literally), I noticed that I hadn't eaten my bananas in days​.

Well. You know what that means.

BANANA BREAD TIME!

I'm this recipe via Monique's blog, Ambitious Kitchen, and am super pumped. It's so yummy, moist, and sweet. You would never know that it's completely gluten-free and paleo! It's also full of fiber and low in sugar. Instead of honey, I swapped in coconut sugar, which is different than regular sugar in that doesn't give you that same sugar rush and is processed differently in the body. A much healthier alternative to that white processed stuff ;)

My favorite part is the chocolate chips in it. If anyone knows me well, you'd know that dark chocolate is the way to my heart. Give me anything with chocolate, and I will be one happy camper!

Check out the recipe below and let me know what you think! Thanks, Monique, for whipping up such a wonderful creation :)

Good Morning, crew!

How was everyone's weekend?! Mine was pretty spectacular actually and it's because it was just so simple. Sometimes the simpler, the better, ya know?

This weekend, I did something drastic. I took not one, but TWO rest days.

TWO!

Is that crazy or what?! I'm actually feeling super good about it! I've been training really hard lately, so my body definitely needed the break. I caught up on sleep (slept in till 7:30/8:00 am both Saturday and Sunday), made banana pancakes for my boyfriend and myself, lounge around, and explored the city! It was a beautiful, quiet, simple weekend. And I loved every minute of it!

Banana cinnamon walnut pancakes for him and straight up banana pancakes with Greek yogurt for moi! :) After chowing down Saturday morning, we walked the High Line. If you're ever in NYC, this is a must-do! It stretches from midtown all the way to downtown and is filled with patches of beautiful botanical gardens, sculptures, and views along the way. You sort of feel like you're in another city; like you're above all of the commotion that is New York, completely removed from the din below.

Not too bad, ya? ;) Sunday was spent catching up on the little to-dos, such as laundry, cleaning, and meal prep. Sunday evening, I travelled home and had dinner with the family and some family friends at the beach. Nothing beats a view like this :)

We got home pretty late, but I was still hungry, so I helped myself to some yummy Halo top ice cream! The Birthday cake flavor is incredible! I love it because usually, heavy dairy upsets my stomach, but this is not too hard! That being said, I do love my weekly Van Leewuen's ice cream- nothing beats a cup of the Dark Chocolate and Peanut Butter Swirl mixed with hot fudge and sprinkles. Oh yeah. I go all out, I promise ;)

And now on to the week! I had a beautiful run this morning, followed by some strength training, so I was in desperate need of a hearty recovery smoothie. Fun fact: Not all smoothies have to be green! I know a lot of bloggers will put in a lot of veggies (I do love to do that too), but some times I don't want a smoothie to be green! I want it to be purple, red, vanilla, or maybe pink! Embracing the colors of the rainbow over here. Let's do it!

This smoothie is full of the perfect recovery fuel after a long workout. With a banana base, I add in some maca powder, plant-based protein, a spoonful of almond butter, and some cinnamon. It's incredible, creamy, and oh-so satisfying. Check it out!

Happy Friday, everyone!

I don't know about you, but this week went so slow, so I'm v. pumped it's finally the weekend! I get to paint, go to yoga, run, and relax. My college friend is also visiting, so I'm sure we'll be doing a lot of sight-seeing and museum exploring as well!

I just finished my run, showered, and had a yummy maca smoothie bowl (recipe to come soon!), so I'm feeling energized and refreshed! This one had some avocado in it as well- it makes for the creamiest smoothie bowl!

Even though I'm racing off to yoga now, I wanted to share with you my favorite go-to salad that I always make when I'm in a pinch. It's so simple, yet so satisfying! I like to add a bit of protein, whether that be an egg, some quinoa, and chickpeas (or even chicken if you like!) to help stave off the hunger until snack time (a v. important time of day in my book). What I also love about this salad is that it's so customizable- I literally use any veggies that I have on hand! Today, I chose asparagus, mushrooms, green beans, and broccoli, but I also love Brussels sprouts, tomatoes, zucchini, etc.!

Enjoy, and have a wonderful weekend, everyone! Do something for you this weekend- whether that be going for a walk, enjoying a nice glass of rosé on your porch, meditating, you name it! Take time out of your weekend to do something nice for you​! :)

Have a great weekend! Comment below what your favorite veggies are!

Guess what!? It's hump day.

#yourewelcome

I don't know about you, but as August is coming to a close, I know that I'll switching gears from all things summer to full-out FALL: my favorite season, and not just because my birthday is coming up. But before I go on a tangential rant about how much I love fall (I'll save that for next month, don't you worry!), I wanted to satisfy my intense craving for bananas this past week.

Yes, like the name of my blog suggests, you will find lots of bananas here. Banana bread, banana muffins, banana cream pie, banana oatmeal, bananas with almond butter and chocolate chips, banana-based smoothies, banana ice cream...I could go on! There's just something so comforting about the taste of bananas that always puts a smile on my face.

Aside from being a sweet and yummy treat, they're also full of potassium and magnesium- essential for the recovery of muscles in order to build lean muscle mass (Eat This, Not That!). Bananas also contain folate (Vitamin B9), a vitamin that may help fight depression (maybe that's why I smile a lot when I eat bananas!) (ibid). Not bad, huh?

​So I did some exploring, and I visited one of my favorite blogs, Chocolate Covered Katie, to find the perfect gluten-free banana muffin/cookie recipe. Now, when I say these are the best banana muffins I have had, I mean it. Forget that they're gluten (and refined-sugar) free, they could be entered into a competition against any other regular banana muffin, and I can guarantee you that these would beat out every single muffin. Don't believe me? Try them out for yourself!

Made with bananas, white beans, GF oats, and almond butter, these cookie-muffins are such a simple recipe and are the perfect afternoon snack. I love to spread a little almond butter on them, or I break them up and mix them into a bit of Greek yogurt with some chocolate chips. YUM!

I don't think anyone can love breakfast as much as I do.

Literally impossible. Breakfast is my hands-down favorite meal of the day. Despite my Italian heritage, I love breakfast. In fact, breakfast is usually the one thing on my mind when I go to sleep each night. What am I going to eat? The options are endless. Yes, even for the glutenoids like myself (I see you out there).

The oats are...

Creamy...Chewy...Sweet...Tangy...Easy to make...Made with ingredients you can feel good about!!

Below is my standard recipe for overnight oats. This is a make ahead recipe, so you can make this right before you go to sleep the night before. When you wake up, you'll have a bowl full of yummy yoats! As my blog grows, be on the lookout for more variations, as I plan on sharing with you my versions of brownie batter oats, cookie dough oats, banana cream pie oats, golden milk oats, and more! Just you wait!

Hey everyone!

How is your Monday treating you? Mine started off with a nice run through Union Square and down by the Piers. I absolutely love that run. You'd be surprised how many people are up at my ungodly hour as well (5:00 a.m. to be precise). I probably pass 30-40 runners every morning (both those of whom are running the opposite direction me and those of whom I have mentally declared I'm racing, though they may not know it).

Today, I wanted to share with you my favorite nut-butter recipe. Why is it my favorite?

One. It is SO delicious. Creamy. Smooth. Yum.Two. It is almost hysterical how simple and easy it is. Literally, one ingredient, and the whole process takes 20-25 minutes. Yep. It's that quick! All you need is an oven and food processor, and you're set to go!

And so, without further ado, I present to you my 1-ingredient Almond Butter!

Preheat the over to 400 degrees F. Place the almonds on a baking sheet lined with tin foil. Once the oven has reached the temperature, place the almonds inside the oven and roast for 15 minutes.

​ 2. Once the almonds are roasted, pour them into the food processor.

3. Grind them until smooth. At first it will look like dust, then it will clump, and finally, it will. turn into a smooth and creamy. 4. Once smooth, pour into a jar and enjoy! I like to store mine in the fridge so that it lasts longer, but you can also let it sit for a while. It should make about 2 cups, and a serving is about 1 tbsp (or if you're like me, a serving may be by the spoonfuls. Everyone is different).

And there you have it! A super simple, super easy, and healthy way to make almond butter! It also ends up being more cost-effective as well, especially when you buy the almonds in bulk. A normal jar of almond butter that most likely has oils, sugar, and salt added to it, will cost between $8-$10. If you buy your almonds in bulk, it can be as cheap at $6 per jar! Not bad at all.

​Hope you enjoy, and let me know how you like it! See you guys next time! ​